I’m on a breakfast foods kick lately. Because, why not? All the best foods are breakfast foods. I threw together these awesome healthy banana pancakes recently and then negated their healthiness by dousing them in maple syrup (the real stuff, at least.) If you wanted to stick with the healthy idea though, I can assure you they are great leftover with peanut butter on them, and fresh fruit is always an awesome pancake topping. Or! You could make a no-added-sugar chia jam…I’m thinking blueberry….Ok bye, I have to go figure out how to make that.
Note: This recipe requires a little bit of advance prep, so make sure you read it the whole way through and plan accordingly. If you make these first thing in the morning, you could soak the chia overnight. Alternatively, start it soaking and then go take a shower or something.
Ingredients
2 cups unsweetened almond or other plant-based milk
2 Tbs chia seeds
1/4 cup water
1 Tbs vinegar (preferably apple cider or plain white)
1 tsp vanilla
1 very ripe banana
2 cups whole wheat flour
2 tsp baking powder
2 tsp baking soda
2 Tbs brown sugar, packed
2 tsp cinnamon
- Before you do anything else, get those chia seeds soaking in the water! You want them to soak for at least 20 minutes to soften up.
- Once your seeds are soaking, add the vinegar to your milk and give it a stir. Let this sit while you do everything else.
- Peel and smash the banana in a bowl. You may need a splash of milk to get it really squashed and that’s fine.
- Sift together your dry ingredients in a big bowl.
- In another bowl or a giant measuring cup, whisk together all the wet ingredients: Milk, banana, chia, oil, vanilla. Start your pan or griddle heating.
- Fold wet and dry together, being careful not to over mix. A few small lumps are ok.
- Fry up some awesome pancakes and then eat them!
The Penny Parsnip 